Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; ...

Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients. Pour over chicken mixture. Bake at ...

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. ...

Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread ...

Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or ...

Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. ...

Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in ...

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part ...

Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet and brown chicken. Transfer to prepared dish. Combine ...

Bake chicken in 350 degree oven for 30 minutes. Baste with sauce for the last 15 minutes and finally top with crumbled bacon. Serves ...